"aem" > wrote in message
ps.com
> Tom Del Rosso wrote:
> > Slow-cooking a ham or pork shoulder makes it more tender, but also
> > more dry in my experience. How do you keep it moist?
> >
> I don't accept the premise. Slow-cooking per se doesn't make anything
> drier. Overcooking does. -aem

Also, undercooking a pork shoulder can make it seem dry. If the cologen
hasn't broken down yet, the meat will "taste" dry.

I cook shoulders slowly, uncovered in my smoker. They've never been dry.
Smoke @about 225 'til the internal meat temperature gets to about 190 to
200. This will also work in an oven, but you'd be leaving out a very
importantpart of the flavor. IMO

BOB